Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS

已完结 10 由 YU 发布于 2025/9/7 16:03:53

DOI:10.1016/j.foodchem.2025.143979
作者：Kangling Yan ,?Jiaxin Kong ,?Limei Yu ,?Juan Yang ,?Xiaofang Zeng ,?Weidong Bai ,?Min Qian ,?Hao Dong
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC

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